Today’s featured photo comes from frequent Gadling Flickr Pool contributor Nan Palmero. Did you ever think a bridge could look so stunning?
EarthCam put together this video documenting the construction of the San Francisco-Oakland Bay Bridge via time-lapse – and it’s amazing! The video captures over 42,000 hours of the construction work that took place over this four mile span in San Francisco. EarthCam’s videos were on site gathering footage of the project since 2008. Enjoy.
[Thanks, Laughing Squid]
Bay Area- and Arizona-based snow lovers, rejoice! Allegiant Air, in collaboration with the Telluride Montrose Regional Air Organization, Telluride Ski Resort and Crested Butte Mountain Resort, is offering non-stop, two-for-one airline tickets. Travelers can fly to Montrose Regional Airport (70 miles from Telluride; Colorado Mountain Express is the local shuttle), via either Oakland International or Phoenix-Mesa airports.
Deals of this type are unheard of when it comes to premier ski destinations; as a former Telluride resident, I can attest to that. Even better, Allegiant is offering one-way fare from Phoenix starting as low as $46.99 one way ($93.98 round trip; flight times vary). Flights from Oakland start at $49.99 one way ($99.98 round trip, ditto), all winter long.
The Montrose flights began December 15, and conclude April 3, and are based upon availability. Tickets must be purchased by February 28, 2013, for the two-for-one offer, for use by April 3, 2013. For a complete flight schedule, click here.
But wait: there’s more! Telluride Ski Resort and Crested Butte Mountain Resort have launched an Ultimate 6 Pass, a 6-day pass good for three days of skiing and riding at each resort. That means you can use the centrally located Montrose airport for travel arrangements, and hit two of the Rockies’ most epic mountains in one vacation.
[Photo credit: Flickr user r-z]
If the name Eddie Huang isn’t familiar, it may soon be, if the folks at VICE.tv have their way. The Washington, D.C., native is a chef, former lawyer and, according to his website, a former “hustler and street wear designer” born to Taiwanese immigrants – a background that led him to become the force behind Manhattan’s popular Baohaus restaurant.
Huang’s new VICE video series, “Fresh Off the Boat,” premiered online on October 15. According to VICE’s website, the show is “Eddie Huang’s genre-bending venture into subculture through the lens of food.” That’s one way to describe it.
Huang has been positioning himself as a chef-turned-media-personality in the vein of Anthony Bourdain or David Chang for a while now. As in, he’s street smart, opinionated, and doesn’t appear to give a rat’s ass what people think of his renegade ways. Ostensibly, it’s a great fit for VICE, which is known for its edgy exposés and other content.
Here we hit the first divergence among FOTB and the canon of travel series. Regardless of how you feel about them, Bourdain and Chang are still, respectively, articulate, intelligent commentators of what’s been called “food anthropology.” Huang is obviously a savvy businessman, and thus, one must assume, not lacking in brain cells. But he isn’t as likable. Unlike Chang, a mad genius, he’s not so outrageously batshit that he’s funny. He’s not particularly charming, witty, or aesthetically appealing, and he comes off more wannabe-Bourdain and imposter street thug than informative host and armchair travel guide.
In the premiere, Huang takes viewers on a backwoods tour of the Bay Area, starting with a visit to Oakland’s East Bay Rats Motorcycle Club.
We’re briefly introduced to Rats president Trevor Latham, and next thing we know Huang and Latham are armed with rifles and wandering Latham’s Livermore ranch in search of rabbits. Says, Latham, an avid hunter, “People that eat meat and aren’t willing to kill an animal are fucking pussies, and fuck them.”
Of note, the below video is fairly graphic.
Says Huang in the final scene, “Every time I eat meat now, I have to be conscious that…I am choosing to enable someone to kill an animal and create a market demand for slaughter. And I don’t think there’s anything wrong with that. Just be conscious of the choices you make.”
Well done. I just wish the rest of the episode carried that levity.
“Fresh Off the Boat airs Mondays; future episodes will include San Francisco, Miami, Los Angeles, and Taiwan.
[Photo credit: Eddie Huang, Youtube ; rabbits, Flickr user Robobobobo]
Anyone who’s ever snagged fruit off of their neighbor’s trees or bushes (oh, don’t look at me like that) will appreciate the new online Edible Cities guide from Berkeleyite Cristian Ionescu-Zanetti.
Berkeley is ground zero for the localized food movement, and “urban foraging” has been growing in popularity amongst local chefs as well as home cooks.
As a former resident and recent subletter, I can attest to just how many tasty treats grow in this region, which is composed of many microclimates. All manner of citrus – most notably Meyer lemons – heirloom varieties of plums, cherries, loquats, avocado, raspberries, blackberries, pomegranates, persimmons, rosemary, wild fennel, miner’s lettuce, wild watercress, mustard plants…they all flourish here, sometimes in backyards, but often in public spaces.
Hence, Edible Cities, which uses a Google Maps interface that denotes where specific species are free for the picking. In a recent interview in Berkeleyside, Inoescu-Zanetti, who is originally from Romania, stated that urban foraging’s “most important aspect is education: Kids need to learn where food comes from, and adults need a refresher, as well.” Here, here!
According to its mission statement, Edible Cities’ goal is to promote local food security by “mapping publicly available food sources” and “enable a more sustainable mode of food production that lessens our environmental impact.” In plain English, you can have free fruit and preserves year-round, instead of buying tasteless, imported crap sprayed with God knows what.
Oakland has a similar program, Forage Oakland, which began in 2008. Los Angeles, Portland, Seattle and Tampa also have fruit gleaning projects, which are variously used for residents and to provide fresh food for those in need.
[Photo credit: Flickr user OliBac]